1 cup unsalted butter, softened
3 ounces cream cheese
1 cup granulated sugar
¼ teaspoon salt
1 teaspoon vanilla
2½ cups flour
2 cups powdered sugar, sifted
1-2 Tablespoons of milk
1 Tablespoon corn syrup
½ teaspoon vanilla
food coloring (optional)
Preheat oven to 375
line two cookie sheets with parchment paper
In a large bowl, beat butter, cream cheese, sugar and salt together until light and fluffy.
Beat in egg and vanilla.
Add flour one cup at a time.
Divide dough in half and wrap each piece in saran wrap. Put in refrigerator for at least two hours.
Lightly dust surface with flour before rolling dough. Roll to about ⅛” thickness.
Cut with flour dusted cookie cutters and place on baking sheet ½ inch apart.
Bake for 8-10 minutes or until bottom edge is light brown.
Remove from oven and let set for several minutes before transferring to a cooling rack. Cool completely before decorating.
In a small bowl mix the powdered sugar with milk (start with 1 tablespoons, to determine spreading consistancy).
Using a mini whisk beat in corn syrup and vanilla.
Divide into smaller bowls and add food coloring or leave plain.
Decorate cookies and let sit on the racks until frosting hardens.
Notes The amount of cookies yielded will vary depending on the size of your cookie cutter. Paw Prints were about 4″. – See more at: http://www.thefoodieaffair.com/2013/09/27/paw-prints-cut-out-cookies/#sthash.URKaeUre.dpuf